In a medium pan fry the shallots and celery in the olive oil over a medium heat until softened and translucent (about 8-10 minutes), then add the garlic and fry for another minute, remove from the pan and set aside. Fry the chorizo for 7-8 minutes then pour in the sherry or wine and cook for 4-5 minutes until the chorizo is coated in a sticky glaze. Return the shallots, garlic and celery to the pan with the butter beans to warm through, then remove the pan from the heat and stir in the parsley. Arrange the warm mixture on a bed of mixed salad leaves and top with shavings of man hero.

This was such a simple dish to make, perfect for lunch or a light dinner. Being a fan of heat, I would probably add some chilli to this the next time I make it, just to give it a bit of pep. Recipe courtesy of Delicious magazine.